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Fettuccine Alfredo with Strips

Ensemble Strips served over fettuccine noodles in a creamy vegan Alfredo sauce. Garnished with parsley.

Photo of a plate full of Chickn Fettuccine Alfredo.

Cooking Instructions:

  1. Heat olive oil in a large pan over medium-high heat; pat Ensemble Strips dry and place into hot pan, frying each side until golden brown; hold warm
  2. In same pan, add cauliflower and cashews and saute for 4 minutes until lightly browned; add garlic and onions, cook for 1 to 2 minutes until fragrant
  3. Add the vegetable stock, black pepper and kosher salt; bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork
  4. Carefully transfer contents to a blender and blend on high until a smooth sauce forms
  5. Bring a large pot of salted water to a boil; add fettuccine noodles and boil until al dente; drain, reserving ½ cup of pasta water, and place back into pot
  6. Pour 5 cups of vegan alfredo sauce and reserved pasta water into the pot and mix until the noodles are well-coated
  7. Twirl into 6 bowls or plate and spoon a little more sauce over the top; place 2 Ensemble Strips on top of sauce and sprinkle with chopped parsley


  • 1 lbs fettuccine noodles
  • 12 ea Ensemble Strips
  • 5 ea garlic cloves
  • 1 cup onion, chopped
  • 6 cups cauliflower florets, chopped
  • 4 Tbsp olive oil
  • 1 cup cashews, raw, unsalted
  • 2 cups vegetable stock
  • ¼ tsp black pepper
  • 2 tsp salt
  • 1 cup parsley, chopped
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